I call this my Hamburger Hash Recipe because ground beef, hash browns and corn are brought together by one pantry shortcut that gives the skillet a surprising twist.
I never planned to get obsessed with a dish this simple, yet here I am. The Poor Man’s Meal sneaks up on you, all rough edges and honest flavor, and it’s oddly addictive.
I throw together ground beef with frozen shredded hash browns and somehow it turns into something way better than the sum of its parts. Folks tag it as a Hamburger Hash Recipe and yeah, that fits, but there’s a gritty, take-no-prisoners comfort to it that makes you want seconds.
I don’t sugarcoat it, it’s plain, loud and filling, and probably exactly what you need tonight.
Ingredients
- Ground beef or turkey adds cheap protein, iron, and savory fat, can be kinda greasy.
- Frozen shredded potatoes give carbs, some fiber, crispiness when fried, soak up flavors.
- Sweet corn brings natural sweetness, fiber, vitamin C and little starch bite.
- Yellow onion gives savory depth, mild sweetness when cooked, adds fiber and aroma.
- Garlic punches things up, low calories, antioxidants, sharp flavor even in small amounts.
- Cheddar melts into creamy salty richness, adds protein and calcium, also extra fat.
- Worcestershire adds umami, tangy depth, a little sugar and anchovy savory note.
- Broth adds moisture and savory base, parsley brightens with fresh herb lift.
Ingredient Quantities
- 1 lb (450 g) ground beef or ground turkey, whatever’s cheaper
- 1 (20 oz / 570 g) bag frozen shredded hash browns (about 4 cups)
- 1 (15 oz / 425 g) can whole kernel corn or sweet corn (or about 1 1/2 cups frozen)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil or butter
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup (about 4 oz / 115 g) shredded cheddar cheese
- 1/2 cup beef or chicken broth (optional)
- 2 tablespoons chopped fresh parsley or sliced green onions (optional)
How to Make this
1. Heat a large skillet over medium-high and add 2 tablespoons vegetable oil or butter. If you used lean ground turkey you’ll want the extra fat, otherwise you can brown the beef and drain most of the grease leaving about 1 tablespoon in the pan.
2. Add the chopped yellow onion and cook 3 to 4 minutes until soft, then add the minced garlic and cook 30 seconds more until fragrant.
3. Push onion and garlic to the side, add the 1 lb ground beef or turkey and brown, breaking it up with a spatula. Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper while it cooks.
4. Drain a 15 oz can of corn (or add about 1 1/2 cups frozen corn straight from the bag) and mix the corn into the browned meat.
5. Add the frozen shredded hash browns (about a 20 oz bag, ~4 cups). If the skillet seems dry or the potatoes look pale, pour in up to 1/2 cup beef or chicken broth to help them steam and cook. Stir to combine.
6. Press the mixture down with a spatula into an even layer and turn heat to medium. Let it cook without stirring for 6 to 8 minutes so the bottom can get nicely browned and a little crispy.
7. Stir or flip portions and continue cooking another 6 to 8 minutes until the hash browns are cooked through and the corn/meat are hot. Add a splash more broth if things are sticking or too dry.
8. Sprinkle 1 cup shredded cheddar evenly over the skillet, cover for 2 to 3 minutes until the cheese melts.
9. Remove from heat, let rest a minute, then scatter 2 tablespoons chopped fresh parsley or sliced green onions on top and serve straight from the skillet.
Equipment Needed
1. Large skillet (10 to 12 inch) for browning the meat and crisping the hash browns
2. Sturdy flat spatula or turner to break up meat, press and flip the hash mix
3. Flexible spoon or silicone spatula for stirring and scraping the pan
4. Chef’s knife for chopping the onion and parsley (or green onions)
5. Cutting board
6. Can opener plus a small colander or fine mesh strainer to drain the corn
7. Measuring spoons and a 1/2 cup (or set of measuring cups) for broth, oil, spices and cheese
8. Lid that fits the skillet or a large plate to cover while the cheese melts, plus oven mitts or a kitchen towel
FAQ
Poor Man’s Meal Recipe Substitutions and Variations
- Ground beef or ground turkey: ground pork, ground chicken, cooked lentils (season well), crumbled firm tofu or tempeh for a vegetarian option
- Frozen shredded hash browns: frozen diced or cubed potatoes, freshly grated potatoes (squeeze out excess water), thawed frozen riced cauliflower for lower carbs
- Shredded cheddar cheese: Monterey Jack or Colby, mozzarella for milder melt, pepper jack for a little heat, or a vegan shredded cheese if you need dairy free
- Worcestershire sauce: soy sauce or tamari, a splash of balsamic vinegar plus a pinch of sugar, or a few dashes of steak sauce; omit if you don’t have any
Pro Tips
1. If you use lean turkey, add extra fat early on so it wont dry out; a tablespoon or two of butter or oil makes a big difference and helps the potatoes crisp later, dont just rely on the meat for flavor.
2. For a crunchy bottom, press the mixture into an even thin layer and leave it alone, really dont stir for the first 6 to 8 minutes, then work in sections when you flip so you keep as much crisp as possible. Cast iron or a heavy skillet helps make that crust faster.
3. Drain and squeeze any excess moisture from canned or thawed frozen corn and from thawed hash browns if you want max crispness, but if youre short on time a splash of broth will save you from dry, undercooked potatoes. Use the broth sparingly or youll just steam instead of brown.
4. Salt and seasoning timing matters: season while the meat is browning so the flavors build, but taste before adding more at the end. Reserve a little cheese to sprinkle after you uncover so some melts on top and some gets gooey right when you serve.
Poor Man's Meal Recipe
I call this my Hamburger Hash Recipe because ground beef, hash browns and corn are brought together by one pantry shortcut that gives the skillet a surprising twist.
6
servings
421
kcal
Equipment: 1. Large skillet (10 to 12 inch) for browning the meat and crisping the hash browns
2. Sturdy flat spatula or turner to break up meat, press and flip the hash mix
3. Flexible spoon or silicone spatula for stirring and scraping the pan
4. Chef’s knife for chopping the onion and parsley (or green onions)
5. Cutting board
6. Can opener plus a small colander or fine mesh strainer to drain the corn
7. Measuring spoons and a 1/2 cup (or set of measuring cups) for broth, oil, spices and cheese
8. Lid that fits the skillet or a large plate to cover while the cheese melts, plus oven mitts or a kitchen towel
Ingredients
-
1 lb (450 g) ground beef or ground turkey, whatever's cheaper
-
1 (20 oz / 570 g) bag frozen shredded hash browns (about 4 cups)
-
1 (15 oz / 425 g) can whole kernel corn or sweet corn (or about 1 1/2 cups frozen)
-
1 medium yellow onion, chopped
-
2 cloves garlic, minced
-
2 tablespoons vegetable oil or butter
-
1 teaspoon Worcestershire sauce
-
1 teaspoon paprika
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
1 cup (about 4 oz / 115 g) shredded cheddar cheese
-
1/2 cup beef or chicken broth (optional)
-
2 tablespoons chopped fresh parsley or sliced green onions (optional)
Directions
- Heat a large skillet over medium-high and add 2 tablespoons vegetable oil or butter. If you used lean ground turkey you'll want the extra fat, otherwise you can brown the beef and drain most of the grease leaving about 1 tablespoon in the pan.
- Add the chopped yellow onion and cook 3 to 4 minutes until soft, then add the minced garlic and cook 30 seconds more until fragrant.
- Push onion and garlic to the side, add the 1 lb ground beef or turkey and brown, breaking it up with a spatula. Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper while it cooks.
- Drain a 15 oz can of corn (or add about 1 1/2 cups frozen corn straight from the bag) and mix the corn into the browned meat.
- Add the frozen shredded hash browns (about a 20 oz bag, ~4 cups). If the skillet seems dry or the potatoes look pale, pour in up to 1/2 cup beef or chicken broth to help them steam and cook. Stir to combine.
- Press the mixture down with a spatula into an even layer and turn heat to medium. Let it cook without stirring for 6 to 8 minutes so the bottom can get nicely browned and a little crispy.
- Stir or flip portions and continue cooking another 6 to 8 minutes until the hash browns are cooked through and the corn/meat are hot. Add a splash more broth if things are sticking or too dry.
- Sprinkle 1 cup shredded cheddar evenly over the skillet, cover for 2 to 3 minutes until the cheese melts.
- Remove from heat, let rest a minute, then scatter 2 tablespoons chopped fresh parsley or sliced green onions on top and serve straight from the skillet.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 255g
- Total number of serves: 6
- Calories: 421kcal
- Fat: 28.7g
- Saturated Fat: 10.3g
- Trans Fat: 0.25g
- Polyunsaturated: 3.3g
- Monounsaturated: 8.3g
- Cholesterol: 57mg
- Sodium: 517mg
- Potassium: 617mg
- Carbohydrates: 25.2g
- Fiber: 2.3g
- Sugar: 1.7g
- Protein: 22g
- Vitamin A: 250IU
- Vitamin C: 1.2mg
- Calcium: 120mg
- Iron: 2.5mg
